Cook the mixed rice, as per manufacturers instructions with (optional) low-fodmap stock.

Brush the sliced aubergine with oil (on one side only) and sear in a non-stick frying pan (oil side down) for a couple of minutes, until tender and browning. Then oil the top side, flip over and do the same. Do this with all the slices. You’ll have to do this is batches. Place the cooked aubergine slices on paper towel while you cook the new slices.

Heat the goo and spices in a pan, mix into a paste. Add the spring onions, mix well and cook until browning. Medium heat

Add the walnuts, mix well and brown

Add the tomatoes, mix well and cook for 10 minutes on a medium-low heat.

Add the spinach and cooked rice and cook until the spinach has wilted.

Spoon a heaped tbsp. of the tomato, nut and spinach mix onto a slice of aubergine and roll it up

Place the rolled aubergines onto a baking sheet on an oven tray and grill for a couple of minutes, until browning.